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Seafood Bisque brings together comfort and elegance in one bowl. This velvety smooth soup combines juicy shrimp and tender crab in a rich, flavorful base. It's perfect for special moments or when you want restaurant-quality food at home. Everyone will be amazed by this tasty creation.
Spectacular Seafood Bisque
Seafood Bisque strikes the right balance between fancy and simple. The creamy texture highlights the natural sweetness of seafood, while a splash of sherry adds depth. Though it looks fancy, this dish comes together quickly, making it both impressive and doable for any gathering.
Key Ingredients
- Unsalted butter: 75g, melted for richness.
- Sweet onion: 1 medium, cut into tiny pieces.
- Celery stalks: 3, chopped small.
- Garlic: 4 cloves, sliced thin.
- Flour: 60g, for thickening.
- Fish stock: 750ml, to boost flavor.
- Whole milk: 500ml, warmed up.
- Heavy cream: 250ml, added at the end.
- Tomato paste: 30g, for color and tang.
- Bay leaves: 2, for extra smell.
- Large shrimp: 450g, peeled.
- Crab meat: 350g, picked through.
- Dry sherry: 60ml, for fanciness.
- Old Bay seasoning: 5g, for seafood kick.
- White pepper: 2g, for gentle heat.
- Salt: To taste.
Cooking Steps
- Cook the veggies
- Melt butter in a pot over medium heat. Throw in onion and celery, cook for 5 minutes until soft. Add garlic and cook another minute.
- Make the base thick
- Sprinkle flour over the vegetables and stir for 2 minutes. Slowly pour in warm milk and fish stock while stirring to keep it smooth.
- Build the soup
- Mix in tomato paste, bay leaves and Old Bay seasoning. Let it bubble gently for 5 minutes.
- Pour in cream
- Add the cream and let everything simmer for 5 more minutes until it gets a bit thicker.
- Add seafood
- Put in the shrimp and cook for 3-4 minutes until they turn pink. Gently mix in crab meat and sherry. Warm it all up for 2 minutes.
- Finish it off
- Take out the bay leaves and check if it needs more salt or pepper. Serve hot with some fresh herbs on top.
Tips for Amazing Bisque
Always go for fresh seafood and warm up your milk beforehand to avoid lumps. Keep stirring while making the base and add sherry near the end to keep its flavor strong. Don't let it boil too hard, just a gentle simmer will keep it nice and creamy.
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Serving Ideas
Grab some crusty bread for dipping into this tasty bisque. Pair it with a light salad for balance or enjoy with a cold glass of Chablis to match those seafood flavors. Add fresh chives or tarragon on top for a pretty finishing touch.
Frequently Asked Questions
- → Can this bisque be frozen?
It can be, but freeze it before adding the cream. When reheating, add the fresh cream right before you serve.
- → What wine pairs well with bisque?
A dry white like Chardonnay or Chablis works great. The wine’s mineral notes enhance seafood flavors nicely.
- → What can replace sherry?
Use dry vermouth or white wine as substitutes. For an alcohol-free option, try a splash of lemon juice.
- → How do I thicken the bisque if it’s too thin?
Mix butter with a spoonful of flour, then add it to the soup. Simmer for a few minutes until it thickens up.
- → Can I use frozen seafood?
Definitely, just make sure you defrost and drain it well before cooking. Fresh seafood tastes better but frozen works too.